Book Description
In "Sweet Studio", classically trained pastry chef Darren Purchese brings us a range of his delectable desserts and extravagant sweet creations guaranteed to bring out your inner Willy Wonka. Darren fuses science with sweetness to create desserts that are made from jellies, mousses, sponges, creams and spreads which are then built up, layer upon layer, to create the finished work of sweet art. With 'Studio notes' to help you with complex techniques, and a special section on tempering and handling chocolate, "Sweet Studio" is the perfect guide to creating your own incredible dessert extravaganzas. This title features intricate finished desserts as well as individual recipes for component gels, mousses, creams, sponges and more, with tips on how you can use these things on their own or in other, simpler, desserts; 'Studio notes' to guide you through complex techniques; special section on tempering and handling chocolate.
 
About the Author
Darren Purchese is one of the most respected pastry chefs working in Australia today. With a wealth of talent and experience, Darren produces innovative desserts and cutting edge patisserie using modern and fresh techniques. He has worked in prestigious hotel kitchens across England and France, including the Savoy Hotel in London, under the tutelage of Maitre Chef de Cuisine, Anton Edelmann, the Goring Hotel, and later the Bentley Hotel, also in London. Moving to Australia in 2005, Darren worked at restaurants including Melbourne's Vue de Monde and Sydney's Guillaume at Bennelong. He set up Sweet Studio in early 2011, and is a regular on MasterChef and Junior MasterChef.

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